To make the crispy provolone, take a round or brick and gently slice it into pieces (or rounds) that can fit on your sandwich. Place the oil in a heavy-bottomed saucepan (about 2 to 3 inches) and fit the pot with a candy thermometer. Heat the oil to 375 degrees F.

Place the flour in one bowl, the eggs in another and the panko in a third. Dip the cheese in the flour, the eggs, then generously coat it in the panko. Once the oil is hot enough, gently add the breaded cheese and fry for about 60 seconds, flipping once in between. Remove the cheese and place it on a paper towel to drain any excess grease.

I do recommend having all of your BLT ingredients ready to go, that way you can fry the cheese and assemble the sandwich immediately. The only thing I wait to slice is the avocado!

To assemble the BLT, spread as much mayo as you’d like on one or both sides. I like to order to go in: lettuce, avocado, fried cheese, bacon, tomato, toast. I season most layers (the tomato, avocado) and think that makes a huge difference! Put as much or as little crispy cheese on your sandwich – it’s all up to your preference!